Month: June 2010

I’ve tried to express my sweet potato obsession before, and if those messages (recipes) didn’t get across hopefully this one will. Most of us have had potato salad in one form or another. Potatoes are a blank palate but have a great texture and are fun to play with by adding new flavors, other textures, and colors. Of course when thinking of potato salad the idea of sweet potato salad came to me because sweet potatoes are my favorite potato ever. Then I came to the realization I had never tasted a sweet potato salad and that fact alone was enough to scare me into action.

What goes well with sweet potatoes? I’ll tell you! Honey. What goes well with honey? I’ll tell you that too! Mustard! So putting two and two together, and fully acknowledging I was making a potato salad after all, I made mayo be the base for my sweet potato honey mustard salad. Adding in some apple cider vinegar and a lil’ salt and pepper, some chives and dill and you have yourself the most delicious most addictive potato salad ever. Addicting to the point where you may make it twice in one week.

Sweet Potato Salad

Ingredients:

6-8 sweet potatoes (if small, 8, if medium, 6)

1/2 cup diced onion

1 cup mayonnaise

1/3 cup Dijon mustard

3 tablespoons grainy mustard

2 tablespoons honey

2 tablespoons minced chives, plus more for garnish

1 tablespoon fresh dill, minced

4 tablespoons apple cider vinegar or white vinegar

salt and pepper to taste

3 hard-boiled eggs (optional)

How To:

Peel and cut sweet potatoes into halves or fourths. Boil sweet potato chunks until easily pierced with a knife. Let cool and cut into big dice. Add diced onions. In a medium bowl, mix together 1 cup mayo, Dijon mustard, grainy mustard, honey, chives, dill, and apple cider vinegar or white vinegar. Season with salt and pepper to taste. Let chill for several hours. When ready to serve, chop eggs and sprinkle on top with additional chives if desired.